Makonnen

Sekanjebin: Persian Mint and Cucumber Drink

Sekanjebin is an old Persian sweet and sour syrup traditionally made with vinegar and honey, though sugar is now commonly used. From the research I was able to do, the creator of the drink might be Ibn Sina or commonly known as Avicenna in the west, born in the modern day borders of Uzbekistan.

It’s mixed with cold water, cucumber, mint, and ice, it becomes a refreshing summer drink with a sweet, tart, herbal flavor.

Store the syrup concentrated. Do not add water, cucumber, or ice to the storage jug.

After straining, measure the syrup, the exact yield will vary with evaporation.

Ingredients

  • 3 cups sugar
  • 2 cups water
  • ¾ cup white wine vinegar
  • ¾ cup fresh mint, loosely packed

Prep Everything First

  • Measure the sugar.
  • Measure the water.
  • Measure the vinegar.
  • Wash the mint.
  • Place a strainer over a heat-safe bowl or measuring jug.
  • Prepare a clean 750 ml jug or jar for storing the syrup.

To Serve One Glass

  • Sekanjebin syrup, to taste
  • Cold water
  • Ice
  • Thinly sliced or grated cucumber
  1. Add a few tablespoons of syrup to a glass.
  2. Add cold water and stir.
  3. Taste and add more syrup or water as needed.
  4. Add ice.
  5. Add sliced or grated cucumber.
  6. Serve cold.

A good starting point is 3 to 5 tablespoons of syrup per glass, depending on how sweet and tart you like it.

Steps

  1. Add the sugar and water to a large saucepan.
  2. Heat over medium heat, stirring until the sugar completely dissolves.
  3. Once it begins simmering, reduce the heat to low.
  4. Let it gently bubble for 10 minutes.
  5. Add the vinegar and stir.
  6. Continue simmering gently for 30 minutes. The syrup should thicken slightly but remain pourable.
  7. Turn off the heat.
  8. Add the fresh mint and stir for about 30 seconds.
  9. Immediately strain out the mint.
  10. Let the syrup cool completely.
  11. Pour it into the clean 750 ml jug or jar, cover, and refrigerate.